Nutty Stuffing Recipes

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FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 12 cups

Number Of Ingredients 23

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 slices (1-inch) day-old brioche, cut into 1-inch cubes
1 cup low-sodium canned chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
  • Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
  • Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) butter
2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

NUTTY STUFFED MUSHROOMS



Nutty Stuffed Mushrooms image

Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 9

20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

WALNUT STUFFING



Walnut Stuffing image

Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
2 garlic cloves, chopped
1/4 cup butter
4 cups soft bread crumbs
1-1/2 cups coarsely chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/2 cup egg substitute
1/2 cup chicken broth

Steps:

  • In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

Nutrition Facts :

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

Provided by Jo Coburn

Categories     Fruit

Time 1h30m

Yield 12-20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dried cranberries
1 cup toasted chopped pecans
16 ounces unseasoned bread, cubes
1 cup white raisins
1 teaspoon sage leaves or 1/2 teaspoon ground sage
1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
1 1/2 cups chicken broth
salt
pepper

Steps:

  • Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
  • If you need to toast your pecans you can do so over medium-low heat in a skillet.
  • Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
  • (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
  • You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
  • Cooking times will vary with size and shape of pan.
  • Add broth to maintain preferred moisture level of stuffing.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
  • In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

FRUIT AND NUT STUFFING



Fruit And Nut Stuffing image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h45m

Yield Enough for a 10-pound turkey

Number Of Ingredients 15

2 cups fresh chestnuts
1 cup dried apricots
1 1/4 cup plump raisins (3/4 cup sultanas and 1/2 cup regular variety)
1 cup minced yellow onions
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1 cup chopped, unpeeled apples (Granny Smith, Wolf River or any tart cooking apples)
1 cup chopped celery
2 cups croutons made of stale or toasted whole-wheat bread
Rind of one orange, minced
1 cup minced parsley
1 tablespoon minced fresh thyme, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1 cup defatted stock made from turkey giblets
Salt to taste

Steps:

  • Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
  • Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
  • Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
  • Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
  • Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

TURKEY WITH FRUIT AND NUT STUFFING



Turkey with Fruit and Nut Stuffing image

Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One (12 to 14-pound) fresh whole turkey, giblets and neck reserved
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
Fruit and Nut Stuffing
2 cups Giblet Stock
3 tablespoons all-purpose flour

Steps:

  • Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
  • Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
  • Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
  • Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
  • After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
  • After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

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TURKEY WITH NUTTY STUFFING | METRO
Stuffing: In a skillet, heat oil and cook garlic and onion 1 minute. Add celery and cook another 2 minutes. Stir in pork and cook 2-3 minutes. Add nuts, currants, pears, herbs, pepper and bread, mixing thoroughly. Set aside. Remove giblets. Pat dry the turkey. Stuff with nut mixture. Place turkey breast up in a roasting pan and baste thoroughly with butter.
From metro.ca


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